vegetarianpescatariansoy-freefish-freeshellfish-free
Genoa Cake
From A calendar of dinners, with 615 recipes, 1913
Serves 17
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
766Calories
6 gProtein
155 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein5.6 g
Carbohydrates155 g
Fiber1.7 g
Sugars137 g
Total Fat28 g
Saturated Fat0.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol97 mg
Sodium35 mg
Potassium276 mg
Calcium42 mg
Iron1.9 mg
Magnesium26 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1 mg
Vitamin A28 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate38 mcg
Choline57 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 110. The excerpt below is the record exactly as published.
Genoa Cake—% pound Crisco, and \% pound butter. Mix to a cream with 4% pound sugar, add little mace, stir in gradually yolk of 6 eggs and 1% beaten whites, 10 ounces flour, *Genoa Cake 5 A Calendar of Dinners beat well for 1 minute, add 1 pound raisins, 4% pound citron, cut very fine, grated rind of 1 lemon, and 2 ounces chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.